DE60320216T2 - IMPROVED PASTA PRODUCT AND METHOD FOR THE PRODUCTION THEREOF - Google Patents

Abstract

The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new pasta product has improved cooking quality and in addition an improved health value due to added ingredients.

Description

The The present invention relates to the field of food and nutrition. Especially it concerns improved pasta products. The new product has an improved quality of cooking and additionally an improved health value due to the added ingredients. More specifically, the invention relates to methods, products and Uses according to what in the preambles of the independent claims is defined.

pasta products are currently consumed in increasing quantities, and there is one growing need for good tasting pasta with high nutritional value and high cooking quality. pasta is an easy-to-produce food and therefore gives it a big one Need in modern cooking and also in institutional kitchens.

Traditionally Pasta is made from durum wheat (Triticum durum), but also Common wheat (Triticum aestivum) is used. This pasta tastes good mild and is pale yellow. Special pastas include various spices, dyes and / or added Fiber substances (eg more whole wheat flour or with fiber substances enriched flour).

The Texture characteristics of pasta products play an essential role Role in determining the final Acceptance by consumers. The texture is in traditional Pasta-consuming countries a lot more important than z. B. the taste or the color. Texture characteristics can be defined as strength, cohesiveness and elasticity, and they refer directly to the cooking resistance. Tackiness of the surface is an undesirable Characteristic. Cooked pasta should be "al dente" when eaten.

Pastas made from soft wheat have a softer and lower "al dente" structure than durum wheat pastas, and the addition of larger amounts of fiber can break the protein film on the pasta surface, allowing the starchy amylose to escape into the cooking water Soluble fiber such as oat β-glucan gives a better quality of cooking than the use of insoluble fiber substances (Marconi et al., Cereal Chemistry 77 (2) 2000 pp. 133-139.) The addition of β-glucan has a negative softening effect on the Texture of Pasta However, the negative effects of the fiber substances can be improved to give a reasonably good quality of cooking when used together with added gluten or other proteins (Gillmore et al. US 4,976,982 ; Marconi, Cereal Foods World 46 (11) 2001 pp. 522-530).

Independent of The type of wheat that is used in pasta production is the cooking quality the pasta is very strong on the quality of wheat and wheat gluten dependent. The addition of other cereals and / or fiber tends to weaken the gluten matrix and the amount of amylose leakage to increase in the cooking water, which reduces the amount of crude fiber that can be used to make the To enrich pasta is limited.

The important factors that affect the cooking quality of pasta are the loss of cooking and the texture of the cooked pasta. The stickiness the surface cooked pasta is closely related to solubility the strength. While of cooking become the starch granules gelatinizes and swells, and the amylosis part of the starch can emerge from the granules into the cooking water. The amylose can be microscopic on the surface the cooked pasta can be seen. At 100% durum wheat pasta can a continuous protein phase can be seen on the surface of the pasta. Too long cooking or the addition of such ingredients that reduce or weaken the gluten content of pasta can affect this protein phase and promote the leakage of amylose.

The Effect of the fat content of the pasty flour on the quality of cooking has been investigated Service. Mehllipids form complexes with the starch in the pasta extrusion and / or drying process. The removal of lipids from the pasta flour increases the amylose content of the cooking water (Dahle and Muenchow, Cereal Chemistry 45 (5) 1968, pp. 464-468). The Effect of some added Fat ingredients on the cooking quality of pasta is also studied Service. vegetable oils They did not improve the quality of the cooking or reduce the stickiness of the food Pasta, whereas the addition of certain emulsifiers, in particular Monoglycerides, which reduced stickiness and improved cooking tolerance (Matsuo et al., Cereal Chemistry 63 (6) 1986, pp. 484-489; Rho et al., Cereal Chemistry 66 (4) 1989, pp. 276-282). Monoglycerides are too to commercial pasta products, in particular to institutional kitchen pastas added been used to increase the cooking tolerance. The disadvantage of monoglycerides is that they are food additives which are not permitted in pasta products in the EU.

It is known that plant sterols as well as esters thereof have serum cholesterol level lowering effects. Stanol fatty acid esters and the effects thereof as well as a suitable process for their preparation are in U.S. Patent No. 5,502,045 disclosed. It is reported that the dietary intake of 2 to 3 g / day of plant sterol equivalents lowers serum LDL levels in humans by an average of 10% -14%, thereby reducing the risk of coronary heart disease (CHD).

roughage contain insoluble and soluble Substances. The insoluble Polysaccharides predominantly exclude Cellulose and hemicellulose. The soluble fiber substances include β-glucans (Oats, barley), pentosans (rye), plant extrudates (gum, inulin), Mucilage, legume seed gum, kelp polysaccharides, bacterial Polysaccharides, resistant starch etc. one.

In the present invention has surprisingly been noted that the addition of plant sterol esters improves the quality of cooking and the Strength of pasta products improved. The improvement is in pastas, which also contain cereals other than durum wheat, especially important, and more importantly, high fiber pasta.

The Pasta products according to the invention include plant sterol esters or combinations of plant sterol esters and fiber, preferably soluble fiber from Cereals or vegetables. The Combination of plant sterol esters and fiber can be found in all pasta products containing various cereals used become.

The The present invention therefore provides an improvement in sensory properties like the structure of pasta products and the feel of pasta products in the mouth, especially in pasta with high fiber content. High fiber contents often cause organoleptic problems in pasta. In the present Invention is the problem by the addition of plant sterol esters have been solved to high fiber pasta.

The present invention is characterized by what is characterized in the characterizing Sharing the independent claims is disclosed.

The primary The object of the present invention is therefore a method for improving the cooking quality a pasta product comprising the addition of a plant sterol ester composition to a pasta dough or any component of the pasta dough, comprising at least one cereal component and water, before conventional processing of the dough into a pasta product.

Preferably the plant sterol ester composition is applied to the cereal component or sprayed part of the cereal component.

The secondary The object of the present invention is therefore a pasta product with improved cooking quality, the pasta product having a dry product weight of 0.27-14.5% by weight a plant sterol ester composition, 65.5-99.73% by weight of a cereal component and 0-20 Weight% of an additional composition.

Preferably the pasta product has a water content of 8-30% by weight. And more preferable it is a dry paste product having a water content of 8-13% by weight, preferably 11-13% by weight and most preferably about 12% by weight. Another preferred embodiment is a fresh pasta product with a water content of 19-26% by weight, preferably 21-23 % By weight, and most preferably about 22% by weight.

Preferably the cereal component comprises at least 4.0% by weight of fiber, calculated on the dry weight of the pasta product.

A further preferred embodiment The invention is directed to a pasta product, wherein the amount the plant sterol ester composition (calculated as sterol equivalents) from 0.15 to 8 g, and the amount of fiber is 1 to 20 g per 100 g of dry pasta product is (moisture content 8-13% by weight, preferably about 12%).

The The third object of the present invention is therefore the use of plant sterol esters in the manufacture of pasta products to improve the cooking quality of the pasta product.

The Fourth object of the present invention is therefore an improved A process for producing a pasta product, wherein the improvement the addition of plant sterol esters to a pasta dough or any of its components, whereby a pasta product with improved cooking quality is obtained.

Preferably the plant sterol esters comprise at least 55% by weight of vegetable stanol fatty acid ester, preferably at least 85% by weight, and most preferably at least 95% by weight.

A preferred embodiment is a method in which the amount of added plant sterol esters is 0.15 to 8 g (calculated as sterol equivalents) and the amount of Dietary fiber in the dry paste product with a moisture content from 8-13 % By weight, preferably about 12% by weight, 1 to 20 g per 100 g, preferably at least 3.5 g per 100 g.

In a further preferred embodiment of the process, the pasta comprises at least 4.0% by weight of fiber, calculated on the dry weight of the pasta product.

The Pasta products of the present invention contain a plant sterol ester composition. The plant sterol ester composition may become conventional Wheat paste made from durum wheat may be added. It can also be used to make a pasta made from common wheat or to mixtures of common wheat and durum wheat or to a pasta, durum wheat and / or common wheat together with darker fractions made of wheat flour or together with other cereal flours or to a pasta like any of these, but with extra Added fiber become.

The present invention provides a new type of food products, wherein the health value is improved. A combination of slow absorbed carbohydrates and a plant sterol ester composition is realized in the pasta products according to the invention. The invention also provides a way to make more competitive pastas to produce, at least partially, from common wheat or other Cereals are made. The addition of a plant sterol ester composition to the pasta product improves the "al dente" texture and / or the feeling in the mouth, d. H. the feeling, that from the surface of the pasta product.

All Percentages, to which reference is made in this specification, are by weight% unless otherwise stated.

As used herein the term "one Plant sterol ester composition "Plant sterol ester in an amount of at least 55%, preferably at least 85%, and most preferred at least 95%.

As As used herein, the term "plant sterol ester" refers to plant sterols, which is at least 55%, preferably at least 85%, and most preferred have at least 95% of the plant sterols in esterified form.

As used herein the plant sterol esters both sterols and saturated sterols, d. H. Stanole, the z. With fatty acids (2-24 carbon atoms, and the saturated, mono-unsaturated or polyunsaturated are inclusive also special fatty acids like conjugated fatty acids, z. CIA and EPA and DHA), hydroxybenzoic acids or hydroxycinnamic acids (ferrula- or cumaric acids) or other organic acids such as B. di- or tricarboxylic acids and / or hydroxy acids or esterified with any combination of the acids. preferred acids are fatty acids with a length from C12-C18 and mixtures containing any of these.

In this specification, the plant sterols include 4-desmethyl sterols, 4-monomethyl sterols and 4,4-dimethyl sterols (triterpene alcohols) and the stanols include 4-desmethyl stanols, 4-monomethyl stanols and 4,4-dimethyl stanols. Typical 4-desmethyl sterols are sitosterol, campesterol, stigmasterol, brassicasterol, 22-dehydrobrassicasterol and Δ5-avenasterol. Typical 4,4-dimethyl sterols are cycloartenol, 24-methylenecycloartenol and cyclobranol. Typical stanols are sitostanol, campestanol and their 24-epimers, cycloartanol and saturated forms which may be replaced by saturation of e.g. For example, triterpene alcohols (cycloartenol, 24-methylenecycloartenol and cyclobranol) can be obtained. The plant sterols include all sorts of natural mixtures or mixtures of the indicated sterols and / or stanols as well as any individual sterol or stanol. Preferred plant sterols include sitosterol, stigmasterol, sitostanol and Campestanol and mixtures containing any of these.

According to the invention For example, the plant sterol ester composition preferably comprises at least one Plant sterol fatty. The plant sterol fatty acid ester is technically very suitable for incorporation in pasta products, and it is particularly preferred because it has very good organoleptic properties that the Production of the pasta products of the present invention with very enable good organoleptic properties. Preferably, the Plant sterol ester a plant stanol ester because of its absorption negligible and its use is therefore safer. Also the texture properties Pastas containing vegetable stanol fatty acid esters are excellent. Most preferred, therefore, are the vegetable stanol fatty acid esters for the Use in pasta products according to the invention. In a preferred embodiment contains the plant sterol ester composition is at least 55%, preferably at least 85%, and most preferably at least 95%, of vegetable stanol fatty acid esters.

The Amount of plant sterol ester composition may be 0.27-14.5% of the Pasta product based on the dry weight, preferably 0.45 to 7.3 % By weight and stronger preferably 0.9-5.4 % By weight.

The Grain component may contain one or more of the cereals, which is selected by the group consisting of durum wheat, common wheat, oats, rye, barley, Rice, corn, triticale, buckwheat, millet, durra, a cereal flour, which is enriched with fiber, whole grain cereal flour and mixtures from that. It can in terms of dry weight, 65.5-99.73% cereal component in the pasta product, preferably 82.7-99.5% by weight, and more preferably 89.6 to 99.1 % By weight. In a preferred embodiment, the cereal component comprises only partially durum wheat, and in another embodiment there are no significant quantities of durum wheat, d. H. no more as 5% by weight of the dry weight of the cereal composition.

The Additional composition closes Flavoring and coloring components a, the z. As tomato, spinach or other vegetables or Plant materials or z. B. octopus and traditional seasonings like spices or herbs contain. Proteins of z. Soybean or egg and vitamins and Minerals can also be included in the additive composition. The additive composition, if present, may be 0.20% of one or more of these components in the pasta products in terms of dry weight, preferably 0.10%, stronger preferably 0-5%. Often the pasta products contain no additive composition.

Of the Process for making the base pasta consists of mixing one Doughs of flour and water in vacuum, pressing them by bronze or Teflon-coated molds and drying at high or very high temperatures. With special molds and cutting tools, the Pastas to desired Sizes and Molds are formed. Therefore, you can the pasta products long-cut spaghetti or short-cut Pastas or specialty products such as lasagna and tagliatelle. To When shaped, the pasta becomes a moisture content of about 12% dried (varying between 8-13%, preferably 11-13%). These Type of pasta is called dry paste. Drying process of Pasta can go up lower temperatures and longer Time or higher / very high temperatures and shorter Time based. Currently used methods are based on higher temperatures, what pasta with good cooking quality with strong surface characteristics results. Pasta can also be fresh, which means the final Drying step has been omitted. Fresh pastas will too Cooked before eating, but usually for a shorter time. The moisture content of fresh pasta is about 22% (varying between 19-26%, preferably 21-23%).

The Plant sterol ester composition may be used at any stage of the pasta manufacturing process, e.g. B. in a late Stage, when the dough is processed, be added to the pasta dough. It can also be added to the water or the additive composition. However, it is preferred that they be prepared by any known method, preferably by spraying, is added directly into the grain component. The addition is preferred by spraying the plant sterol ester composition in the cereal or a Part of the grain composition achieved. If pasta with high Crude fiber content are produced, the plant sterol ester composition suitably sprayed into the high fiber portion of the cereal component. If Wheat wheat is also preferred, those with the plant sterol ester composition to treat. The goal during the addition is, as small as possible Particle size of the plant sterol ester composition and to make the particles as effective as possible on the grain component spread.

With "fiber" here are both soluble from too insoluble Fiber (eg, fiber-enriched material such as enriched Flour, fiber concentrates or purified flour). The fiber includes fibers from grain origin such as wheat, oats, rye, barley, rice, corn, buckwheat, triticale, millet or Durra, or they can Fibrous substances from any other vegetable material such as soya, potato, Sugar beet, Beans, peas, carrots or other plant origin like guar, Pectin, psyllium, resistant starch, inulin, arabinoxylans or oligofructans or of microbial origin. Most importantly are soluble Fiber.

The Amount of fiber in the pasta can vary from 1 to 20%, preferably it is at least 3.5% in a pasta product 12% moisture. This equates to 1.14-22.7% dietary fiber, calculated with respect to the dry weight of the pasta product, preferably at least 4.0%.

The Improvement in the quality of cooking especially in pastas made with wholegrain wheat flour (ie pasta products, partially or completely darker fractions of hard or soft wheat flour than conventional Pastas contain) or any flour from other cereals than Wheat enriched, or in pasta with other added fiber noticed. In all such high fiber pasta is the content the dietary fibers 3.5 to 20%, preferably 4-15%, calculated on a dry pasta product with a water content of about 12%, which is 4.0-22.7%, preferably 4.5-17.0% dietary fiber with respect to the dry weight of the pasta product. In a fresh pasta (moisture content about 22%) are the corresponding amounts of dietary fiber 3.1-17.7%, preferably 3.5-13.3%.

Yet The improving effect on cooking quality was also reflected in simple durum wheat pasta with an added plant sterol ester composition noticed. The improved cooking resistance is especially in the case important if the pasta is cooked too long. Too long cooking includes all the excess steps or "stress" conditions, the pasta product after optimal cooking according to the instructions for the Pasta in question (usually 8 minutes for dry paste and 1 to 3 minutes for fresh pasta). Such situations occur in institutional kitchens, when pasta is stored and / or transported when done is, d. H. she will for long periods kept warm. Often pasta should after cooking with cold water rinsed Become an optimal feeling to get in the mouth. If this step is omitted and incorrect carried out This can lead to a cooked pasta, as well as if the pasta for one cooking for too long. Especially for pasta, which includes some others Cereal components, eg. Soft wheat in addition to durum wheat, This improving effect was after the addition of a plant sterol ester composition emphasized.

In Pasty products with high fiber content and a moisture content of about 12%, the content of fiber in the product is 3.5 to 20%, preferably 4-15%, stronger preferably 5-8%. The amount of soluble Dietary fiber in such products is 1 to 10%, preferably 1.5-6% and more preferably 2-4%. These values correspond to 4.0-22.7%, preferably 4.5-17.0% and stronger preferably 5.7-9.1% Fiber, calculated on the dry weight of the pasta product, and 1.1-11.4%, preferably 1.7-6.8% and stronger preferably 2.3-4.5% soluble Fiber, calculated on the dry weight of the pasta product.

Of the Level of plant sterol esters (calculated as sterol equivalents) in a paste product with a moisture content of about 12% should be 0.15 to 8%, preferably 0.25-4%, and more preferably 0.5-3% of Dry pasta product (moisture 12%). These values correspond 0.17 to 9.1% preferably 0.28-4.5% and stronger preferably 0.57-3.4% the plant sterol ester composition (calculated as sterol equivalents), calculated on the dry weight of the pasta product. Furthermore this corresponds to 0.24-12.8%, preferably 0.4-6.4% and stronger preferably 0.8-4.8% a plant sterol fatty acid ester composition (calculated as ester) in a dry pasta product with about 12% Moisture and 0.27-14.5%, preferably 0.45-7.3% and stronger preferably 0.9-5.4% the plant sterol ester composition calculated on a dry weight basis.

A preferred embodiment The invention is a pasta product (moisture content 8-13%, am most preferably about 12%) containing 3.5 to 20% dietary fiber, of which at least 1%, preferably 1 to 10%, more preferably 1.5 to 6% are soluble, and 0.25 to 5%, preferably 0.4 to 4% of a plant sterol ester composition (calculated as sterol equivalents). This pasta product has a good quality of cooking, good organoleptic properties, contains slowly absorbed carbohydrates and also has a cholesterol-lowering effect.

Another preferred embodiment of the invention is a pasta product (moisture content 19-26%, most preferably about 22%) containing 3.1 to 17.7% dietary fiber, of which at least 0.88% preferably 0.88 to 8.8%, more preferably 1.3 to 5.3%, and 0.22 to 4.4%, preferably 0.35 to 3.5% of a plant sterol ester composition (calculated as sterol equivalents) , This pasta product has a good cooking quality, good organoleptic properties, contains slowly absorbed carbohydrates and also has a cholesterol-lowering effect.

Surprisingly was also realized that the weight ratio of a plant sterol ester composition (calculated as sterol equivalents) to soluble fiber in the range from 1: 0.4 to 1.5 an unexpectedly good improvement in the cooking quality of the pasta and / or an improvement in the health value of the pasta.

• – Verbesserung in der Kochqualität des Pastaerzeugnisses,
• – verbesserte organoleptische Eigenschaften im Vergleich zu Pasta mit hohem Fasergehalt ohne eine Pflanzensterolesterzusammensetzung,
• – erhöhter Gesundheitswert, einschließlich sowohl Senken der Gesamt- und LDL-Cholesterin-Serumspiegel, und Aufweisen von langsam absorbierten Kohlenhydraten,
• – verstärkte Cholesterin-senkende Wirkung im Vergleich zu konventionellen Pastas mit hohem Fasergehalt.

The main advantages of the present invention, achieved by combining the two ingredients, ie a sufficient amount of soluble fiber and plant sterols, in a pasta product are:

• Improvement in the cooking quality of the pasta product,
• Improved organoleptic properties compared to high fiber pasta without a plant sterol ester composition,
• Increased health value, including both lowering serum total and LDL cholesterol levels, and having slowly absorbed carbohydrates,
• - Increased cholesterol-lowering effect compared to conventional high-fiber pasta.

The two ingredients, soluble Fiber substances and a plant sterol ester composition can be found in the daily Food in the form of pasta products that provides adequate food Contain amount of ingredients to be incorporated. The salary the two ingredients in the pasta is typically 0.5 to 4 g plant sterol ester composition (calculated as sterol equivalents) and 1 to 4 g of soluble Fiber in 100 g of a pasta product with a moisture content of about 12%.

For plant sterol esters the intake is preferably about 1 g plant sterol equivalents / day (0.5 to 2.5 g / day), divided into 0.5-5 portions. For soluble fiber substances the uptake is preferably about 2.5 g soluble fiber substances / day (from 1 to 10 g / day) in 1-5 Servings of pasta. In pasta, the content of the ingredient is preferably 50% of the daily Demand / Serving (10% to 200% per serving). A serving of pasta will be usually as 70 grams of dry paste (moisture content about 12%).

Examples

All Pastas in the following examples were prepared using a conventional high-temperature pasta process (Pavan Mapimpianti / Italy; Termo-Active system).

example 1

Oatpasta with stanol esters and β-glucans 75% durum wheat flour 22% Oatmeal enriched with β-glucan 3% plant stanol

Of the Content of soluble Fiber substance (β-glucan) the pasta obtained is 2.5 g / 100 g, and the plant sterol equivalent content is 1.8 g / 100 g dry paste (moisture content 12%).

Example 2

Rye paste with sterol esters and β-glucans 71.5% Wheat (hard or common wheat) 20% Wholemeal rye flour 6% Oatmeal enriched with β-glucan 2.5% plant sterol fatty

Of the soluble Fiber content is 2 g / 100 g and the plant sterol equivalent content 1.5 g / 100 g of dry paste (moisture content 12%).

Example 3

Rye paste with sterol esters 66.5% durum wheat flour 30% Wholemeal rye flour 3.5% plant sterol fatty

Of the soluble Fiber content is 1.2 g / 100g and the plant sterol equivalent content 2.1 g / 100 g of dry paste (moisture content 12%).

Example 4

Wheat paste with stanol esters 55% wheat flour 45% durum wheat flour 5% plant stanol

Of the Plant sterol equivalent content of the pasta is 3 g / 100 g dry paste (Moisture content 12%).

Example 5

Durum wheat pasta with stanolester 97.5% durum wheat flour 2.5% plant stanol

Of the Plant sterol equivalent content of the pasta is 1.5 g / 100 g dry paste (Moisture content 12%). The positive effect on the organoleptic Properties of the plant sterol ester composition was found in a extended Keeping the product warm.

Claims (18)

Method for improving the cooking quality of a A pasta product comprising adding a plant sterol ester composition to the pasta dough or to any component of the pasta dough at least one grain component and water, before the conventional Processing the dough to a pasta product. The method of claim 1, wherein the plant sterol ester composition on the cereal component or part of the cereal component sprayed becomes. Pasta product with improved cooking quality, wherein the product of dry matter in the dry weight of the product 0,27 to 14,5 % By weight of a plant sterol ester composition, 65.5 to 99.73 % By weight of a cereal component and 0 to 20% by weight of one Additional composition includes. A pasta product according to claim 3, wherein the pasta product has a water content of 8 to 30% by weight. A pasta product according to claim 4, wherein the pasta product a dry pasta that has a water content of 8 to 13% by weight, preferably 11 to 13% by weight, and most preferably about 12% by weight. A pasta product according to claim 4, wherein the pasta product a fresh pasta having a water content of 19 to 26% by weight, preferably 21 to 23% by weight and most preferably about 22% by weight. Pasta product according to one of claims 3 to 6, wherein the plant sterol ester composition is at least 55% by weight of vegetable stanol fatty acid esters, preferably at least 85% by weight. Pasta product according to one of claims 3 to 7, wherein the cereal component is selected from the group consisting durum wheat, common wheat, oats, rye, barley, rice, triticale, Corn, buckwheat, millet, durra, a cereal meal that is high in fiber wholemeal cereal flour and mixtures thereof. Pasta product according to one of claims 3 to 8, wherein the grain component at least 4.0% by weight of fiber calculated in relation to the dry weight of the pasta product. Pasta product according to one of claims 5 and 7 to 9, wherein the amount of plant sterol ester composition 0.15 to 8 g (calculated as sterol equivalents) and the amount of Fiber 1 to 20 g per 100 g of the dry pasta product with a moisture content of 8 to 13% by weight, preferably about 12% by weight. Pasta product according to one of claims 5, 7 and 8, wherein the pasta comprises 3.5 to 20% by weight of fiber, of which at least 1% by weight, preferably 1 to 10% by weight, stronger preferably 1.5 to 6% by weight are insoluble, and 0.25 to 5 % By weight, preferably 0.4 to 4% by weight of a plant sterol ester composition (calculated as sterol equivalents). Pasta product according to one of claims 6 to 8, wherein the pasta comprises 3.1 to 17.7% by weight of dietary fiber, of which at least 0.88% by weight, preferably 0.88 to 8.8% by weight, stronger preferably 1.3 to 5.3% by weight are soluble, and 0.22 to 4.4 % By weight, preferably 0.35 to 3.5% by weight of a plant sterol ester composition (calculated as sterol equivalents). Pasta product according to one of claims 3 to 12, with the amounts of fiber and a plant sterol ester composition such are that the fiber at a level of 1 g to 10 g, preferably 2 g to 5 g per day are consumed and the plant sterol ester composition at a rate of 0.25 g to 5 g (calculated as sterol equivalents), preferably 0.5 to 2.5 g per day is consumed. Use of plant sterol esters in the production of pasta products for improving the cooking quality of the pasta products. Improved process for the production of a pasta product, the improvement being the addition of plant sterol esters to a pasta dough or one of its components, wherein a pasta product with improved cooking quality is obtained. The method of claim 15, wherein the plants are sterol esters at least 55% by weight of vegetable stanol fatty acid esters, preferably at least 85% by weight, and most preferably at least 95% by weight include. The method of claim 15 or 16, wherein the amount added plant sterol ester from 0.15 to 8 g (calculated as Sterol equivalents) and the amount of fiber in the dry Pasta product with a moisture content of 8 to 13% by weight, preferably about 12% by weight, 1 to 20 g per 100 g, preferably at least 3.5 g per 100 g. A method according to any one of claims 15 to 17, wherein the pasta at least 4.0% by weight of fiber, calculated in terms of on the dry weight of the pasta product.